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Cranberry Banana Bread

Sweet bananas and tart cranberries combine for a winter twist on an old favorite in this cranberry banana bread. It’s finally cranberry season! I love tart cranberries. I always try to buy extra bags during the holiday season to freeze because I never know if I’ll find them again before the next winter.  And I …

The post Cranberry Banana Bread appeared first on My Baking Addiction.

Sweet bananas and tart cranberries combine for a winter twist on an old favorite in this cranberry banana bread.

Two slices of cranberry banana bread on a speckled plate.

It’s finally cranberry season!

I love tart cranberries. I always try to buy extra bags during the holiday season to freeze because I never know if I’ll find them again before the next winter. 

And I never know when I’ll crave cranberry crumb bars, cranberry gooey butter bars, or cranberry orange scones!  

And now I can add this cranberry banana bread to my list of random cranberry cravings. After all, I love a sweet-tart combo, and there’s not a much better one than sweet bananas and tart cranberries.

(more…)

The post Cranberry Banana Bread appeared first on My Baking Addiction.

Pumpkin Banana Bread

Combining the subtle sweetness of pumpkin with the fruitiness of banana, this pumpkin banana bread allows both flavors to shine through for a slice of quick bread that is perfect for a fall breakfast or afternoon snack. October might be over but I don’t slow down on baking pumpkin treats until Thanksgiving.  Earlier this week …

The post Pumpkin Banana Bread appeared first on My Baking Addiction.

Combining the subtle sweetness of pumpkin with the fruitiness of banana, this pumpkin banana bread allows both flavors to shine through for a slice of quick bread that is perfect for a fall breakfast or afternoon snack.

Loaf of pumpkin banana bread with half of the loaf cut into slices.

October might be over but I don’t slow down on baking pumpkin treats until Thanksgiving. 

Earlier this week I shared my streusel-topped pumpkin bread and today I’m bringing you yet another pumpkin bread variation: pumpkin banana bread. 

I love quick breads for holiday breakfasts. Make a loaf or two of this pumpkin banana bread a day or two before Thanksgiving, then set it out with some fruit and yogurt and coffee and let everyone help themselves.

It’s delicious, saves you the work of cooking breakfast when you’re busy prepping a big dinner, and everyone will love it.

(more…)

The post Pumpkin Banana Bread appeared first on My Baking Addiction.


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Banana Bread French Toast

Banana bread French toast is a fun way to repurpose leftovers into breakfast or brunch! Topped with syrup, it’s a…

A Couple Cooks – Recipes worth repeating.

Banana bread French toast is a fun way to repurpose leftovers into breakfast or brunch! Topped with syrup, it’s a rich and decadent treat.

Banana Bread French Toast

Here’s a fun way to transform banana bread into a decadent breakfast treat: Banana Bread French Toast! This is the ultimate breakfast or brunch for banana lovers: the moist, dense texture of the quick bread is ideal for frying until golden brown and cinnamon-spiced. Topped with bananas, chopped pecans, and a drizzle of maple syrup, it’s a luxurious way to start the day (that’s honestly more like dessert). Needless to say, our family are big, big fans of this one!

Ingredients for banana bread French toast

Banana bread French toast starts with a good bread, of course! Our favorite is our best banana bread recipe, but you can use any recipe you like. Cut the bread into slices, then dredge it into our classic French toast custard mixture of eggs, milk, cinnamon, and nutmeg. The main difference is that the custard has none of the customary sugar, since this quick bread is very sweet. Here’s what you’ll need for this recipe:

  • Banana bread
  • Eggs
  • Milk
  • Vanilla
  • Cinnamon and nutmeg
  • Salt
  • Butter, for cooking
Banana Bread French Toast

A note on serving size

Banana bread is very filling: one slice is much denser and more filling than a typical slice of bread. For that reason, plan to eat only one slice of banana bread French toast per person. This recipe is rich and decadent, so you’ll want to account for that in your serving! For

Tips for making banana bread French toast

If you’ve got banana bread, this French toast recipe is a breeze! All you’ve got to do is whisk the custard, dip the bread, and fry it up. Here’s how to make French toast:

  • Slice: Slice the banana bread into 3/4-inch slices. (This is the perfect width; too thin and it falls apart but too thick and it’s too filling.)
  • Whisk: In a wide shallow bowl or container, whisk together eggs, milk, vanilla, cinnamon, nutmeg and kosher salt.
  • Dip: Preheat a griddle over medium heat and melt 1 tablespoon butter. Soak each side of 4 slices of bread in the egg mixture for about 30 seconds.
  • Fry: Place the bread on the hot skillet and cook 2 to 3 minutes per side, until browned.
Banana Bread French Toast

Topping ideas

Banana bread French toast is very rich in itself, so it doesn’t need a lot of toppings to make it taste incredible! We like it best with the following:

  • Pure maple syrup
  • Sliced bananas
  • Chopped pecans or walnuts, toasted if desired

If you like, you can add other toppings, but keep in mind it’s very sweet. You could try Greek yogurt sweetened with a little maple syrup to cut the sweetness with the acidity in the yogurt, or some sliced strawberries or raspberries. Or, go with a small dollop of whipped cream for an even more decadent treat.

Diet variations

Working with a special diet? Here are a few ways to modify this recipe to fit different dietary needs:

Banana Bread French Toast

More French toast recipes

There are many ways to make French toast: baked, casserole, stuffed, and more! Here are some of our favorites for a banana breakfast treat or a fun weekend brunch:

This banana bread French toast recipe is…

Vegetarian.

Print
Banana Bread French Toast

Banana Bread French Toast


  • Author: Sonja Overhiser
  • Prep Time: 5 minutes
  • Cook Time: 5 minutes
  • Total Time: 10 minutes
  • Yield: 4 (1 slice per person)

Description

Banana bread French toast is a fun way to repurpose leftovers into breakfast or brunch! Topped with syrup, it’s a rich and decadent treat.


Ingredients

  • 2 eggs
  • ¼ cup milk of choice (dairy or non-dairy)
  • 1 teaspoon vanilla extract
  • ½ teaspoon cinnamon
  • ⅛ teaspoon nutmeg
  • 1 pinch kosher salt
  • 4 slices banana bread, 3/4-inch thick
  • 1 tablespoon butter, for cooking
  • Banana slices and chopped pecans, for garnish
  • Maple syrup, for serving

Instructions

  1. In a wide shallow bowl or container, whisk together eggs, milk, sugar, vanilla, cinnamon, nutmeg and kosher salt.
  2. Preheat a griddle over medium heat and melt 1 tablespoon butter. Soak each side of 4 slices of bread in the egg mixture about 30 seconds per side until it becomes saturated. Place the bread on the hot skillet and cook 2 to 3 minutes per side, until browned.
  3. Repeat with the remaining butter and 4 slices bread. Serve immediately with maple syrup and a dusting of powdered sugar.
  • Category: Breakfast
  • Method: Stovetop
  • Cuisine: Breakfast
  • Diet: Vegetarian

Keywords: Banana bread french toast

A Couple Cooks - Recipes worth repeating.

Our Best Banana Bread Recipe

This easy banana bread recipe is simply the best! This moist, sweet, golden quick bread is a kitchen essential. Banana…

A Couple Cooks – Recipes worth repeating.

This easy banana bread recipe is simply the best! This moist, sweet, golden quick bread is a kitchen essential.

Banana Bread Recipe

Banana bread is a kitchen staple, and we’re confident this one needs to make its way into your recipe rotation. This easy banana bread recipe uses just one bowl and common pantry ingredients to make the very best loaf. It bakes up golden, moist, perfectly sweet and scented with a hint of cinnamon. There’s no need for secret ingredients: just ripe bananas and 15 minutes. Here’s how to make banana bread and ideas for how to customize it with mix-ins, glazes, and more!

Ingredients in this easy banana bread recipe

Banana bread is an old American standard: it started appearing the 1930’s in cookbooks when home cooks had access to baking powder and bananas. It may have stemmed from the Great Depression as a way to use up ripe bananas. Over the years, it’s become as essential to American culture as apple pie. It’s the most popular way to use ripe bananas in baked goods.

This banana bread recipe uses common pantry ingredients to make a moist, sweet loaf. Some recipes include tricks like sour cream to add moisture, but this recipe doesn’t need it. Here’s what you need for the best banana bread:

  • Very ripe bananas
  • Eggs
  • Granulated and brown sugar
  • Melted butter or neutral oil
  • Vanilla extract
  • Baking soda
  • Cinnamon
  • Kosher salt
Banana Bread Recipe

Use very ripe bananas

The key to the best banana bread is using very ripe bananas. Bananas with a blackened peel bring added moisture, sweetness, and pure fruity flavor to baked goods like bread, muffins, pancakes, cookies, cake, and more.

  • Do not use unripe bananas! The peel should have a large amount of black spots, or be uniformly black in color.
  • If the bananas have mold on the peel, do not use them. Bananas with mold or those leaking liquid should be discarded.
  • You can freeze very ripe bananas and use them in baked goods later. If you don’t have time to us very ripe bananas, freeze them by peeling them and slicing into rounds. You can use them later for bread, muffins and more: just make sure to include the liquid that separates from the fruit in the batter.

Butter vs oil in banana bread

This banana bread recipe uses melted butter in the batter, which makes it easy to make in one bowl with no mixer required! Here are a few notes on butter versus oil in breads:

  • Butter lends a richer flavor and makes a more even crumb. Using a dairy fat brings a tender, even crumb and texture to a quick bread.
  • Oil makes it even moister, and works as a substitute. The texture is a little spongier with oil, but it works well! You can substitute a neutral oil like vegetable or grapeseed for the butter here.
  • Or, you can use a combination of the two. Using half butter and half oil also has great results.

Another pro to using butter: cook it a few minutes longer when melting to make brown butter, which adds a toasty, caramel flavor to the bread. Vegan butter also works as a substitute.

Banana Bread Recipe

Pan size variations

This banana bread recipe works for both 9 x 5″ and 8 x 4″ pan sizes with a slight modification. Here are a few notes:

  • 8 x 4 pan: This pan size works well if you only have 1 ½ cups mashed bananas (and not 2 cups, as called for in the recipe below). You can make this recipe in an 8 x 4″ loaf pan using 1 ½ cups bananas and 1 ½ cups all-purpose flour. Watch the bake time and adjust accordingly.
  • 9 x 5″ pan: Make the recipe as written below for a 9 x 5″ loaf pan. You can also make it with 1 ½ cups bananas and flour, but it will not be as tall in shape. Again, adjust the bake time accordingly.

How to know when banana bread is done

The only tricky part about baking quick breads like this banana bread recipe is how to know when they are done. Here are a few visual cues to look for:

  • Banana bread is done when the top is set and springs back, and a tooth pick inserted comes out with a few clinging crumbs. The toothpick test does not have to be fully clean! In fact, if it comes out clean the bread may be overdone.
  • The bread is cooked when the internal temperature is 200°F. You can also insert the probe of a food thermometer to assess when the bread is cooked through.
Banana Bread

Banana bread variations: mix-ins and toppings

Banana bread is a canvas for endless variations! Here are a few ideas for additions to this banana bread recipe:

  • Toasted nuts: Fold ½ cup toasted pecans or toasted walnuts into the batter.
  • Chocolate chips: Fold ¾ cup semi-sweet or dark chocolate chips into the batter, then top with another ¼ cup.
  • Blueberries: Toss 1 ½ cups blueberries with 1 tablespoon flour, then fold them into the batter (the flour helps to prevent sinking).
  • Cinnamon sugar topping: Mix 2 tablespoons granulated or brown sugar with ½ teaspoon ground cinnamon, and sprinkle it across the top.
  • Streusel topping: Mix ¼ cup sugar, ¼ cup flour and 1 teaspoon cinnamon. Cut 2 tablespoons room temperature butter into small pieces, then use your fingers to rub it into the dry ingredients until crumbles form. Sprinkle over the bread and bake. Cover with foil at 30 to 45 minutes to prevent burning.
  • Brown butter: Make the bread with brown butter instead of melted butter to add nutty and caramel notes.
  • Glazes: Allow the bread to cool fully, then drizzle with vanilla glaze, cream cheese glaze or maple glaze.
  • Frosting: Allow the bread to cool fully, then top with cream cheese frosting.
Banana Bread Recipes

Ways to serve banana bread

There are a few creative ways to serve banana bread if you want to re-purpose leftovers. Try Banana Bread French Toast by cutting it into slices, then dipping it in an egg mixture and frying it for breakfast. Or serve it as a dessert “a la mode” by topping a slice with ice cream, salted caramel sauce, and chopped pecans.

Dietary swaps

There are a few ways to change up a banana bread recipe to make it vegan or gluten-free! Here are a few notes:

Banana bread storage

Banana bread holds up well over time. It lasts 5 days at room temperature wrapped in aluminum foil or refrigerated for 10 days. You can also freeze it for up to 3 months: slice it into pieces and wrap it in plastic wrap then a freezer-safe bag or container.

Let us know what you think of this recipe in the comments below. We hope you love it as much as our family does!

More banana bread recipes

This classic recipe has many variations. Here are a few more banana bread recipes to try:

Print
Banana Bread Recipe

Our Best Banana Bread Recipe


  • Author: Sonja Overhiser
  • Prep Time: 15 minutes
  • Cook Time: 60 minutes
  • Total Time: 1 hour 15 minutes
  • Yield: 12

Description

This easy banana bread recipe is simply the best! This moist, sweet, golden quick bread is a kitchen essential.


Ingredients

  • 2 cups* mashed ripe bananas (3 very large or 5 medium bananas)
  • 2 large eggs
  • ½ cup granulated sugar
  • ½ cup brown sugar
  • ½ cup melted butter** (or neutral oil)
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • ¾ teaspoon kosher salt
  • 2 cups [280 g] all-purpose flour
  • Optional mix ins: ½ cup chopped toasted pecans or toasted walnuts, ¾ cup chocolate chips

Instructions

  1. Preheat the oven to 350°F. Butter a 9 x 5″ loaf pan. Line the pan with a piece of parchment paper, cut so that it extends on two sides to easily remove the bread from the pan.
  2. Mash the bananas in the bottom of a large bowl, enough for 2 cups. Whisk in the eggs. Switch to a spatula and stir in the granulated sugar, brown sugar, butter, and vanilla extract.
  3. Stir in the baking soda, cinnamon, and kosher salt. Add the flour and gently stir until just combined and no streaks of flour remain. 
  4. Pour the batter into the prepared loaf pan. Bake 55 to 60 minutes*, until the top is set and a toothpick inserted into the center of the loaf comes out with a few clinging crumbs (or the internal temperature is 200°F). 
  5. Cool in the pan for 15 minutes. Then run a knife around the edge and invert the loaf onto a cooling rack. Serve warm or at room temperature. (If desired, allow to cool fully and top with a glaze.***)
  6. Storage info: The bread lasts 5 days at room temperature wrapped in aluminum foil, refrigerated for 10 days, or frozen for 3 months (slice it into pieces and wrap it in plastic wrap then a freezer-safe bag or container).

Notes

*If you only have 1 ½ cups mashed bananas, you can make this recipe in an 8 x 4″ loaf pan using 1 ½ cups bananas and 1 ½ cups all-purpose flour. You can also make it with 1 ½ cups bananas and flour in a 9 x 5″ pan, but it will not be as tall in shape. The bake time will vary based on pan size and batter amount, so watch and adjust accordingly.

**To make brown butter banana bread, brown the butter and then cool it in the freezer for 15 minutes before using in the bread.

***Try maple glaze, cream cheese glaze or vanilla glaze. See the section above for notes about cinnamon sugar or streusel toppings. 

  • Category: Bread
  • Method: Baked
  • Cuisine: American
  • Diet: Vegetarian

Keywords: Banana bread recipe, banana bread, how to make banana bread, best banana bread, easy banana bread

A Couple Cooks - Recipes worth repeating.

10 Pumpkin Bread Recipes for the Season

These pumpkin bread recipes are the best ways to welcome the season! Try 10 of the top ways to make…

A Couple Cooks – Recipes worth repeating.

These pumpkin bread recipes are the best ways to welcome the season! Try 10 of the top ways to make this fall favorite.

Pumpkin Bread Recipes

Love pumpkin bread? Every time fall rolls around, it’s time to christen the season with a beautiful, moist, cozy-spiced loaf! There are so many different ways to make this tasty fall favorite, from straight up to healthy, with chocolate chips or cream cheese. Here are all the most popular ways to try this seasonal loaf, including favorites from this website and recipes from around the web.

And now…our top pumpkin bread recipes!

More pumpkin recipes

Want more with pumpkin puree? There are so many pumpkin recipes to make! Here are some favorites:

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Pumpkin Chocolate Chip Bread

10 Pumpkin Bread Recipes for the Season


  • Author: Sonja Overhiser
  • Prep Time: 15 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour 5 minutes
  • Yield: 12

Description

These pumpkin bread recipes are the best ways to welcome the season! Try 10 of the top ways to make this fall favorite.


Ingredients

  • 2 eggs
  • 1 cup pumpkin puree
  • ¾ cup brown sugar
  • ½ cup granulated sugar
  • ½ cup neutral oil
  • ½ tablespoon vanilla extract
  • 1 tablespoon cinnamon
  • 1 teaspoon ground ginger
  • 1 teaspoon allspice
  • ½ teaspoon nutmeg
  • ¾ teaspoon kosher salt
  • 1 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 ½ cups all-purpose flour
  • 1 ¼ cup semi sweet or bittersweet chocolate chips (optional)

Instructions

  1. Preheat the oven to 375°F. Grease a 9-inch aluminum bread pan.
  2. In a bowl, whisk the eggs. Then whisk in the pumpkin puree, sugars, oil, and vanilla.
  3. Whisk in the cinnamon, ginger, allspice, nutmeg, and kosher salt. Then whisk in the baking powder and baking soda. Sprinkle in the flour, half at a time, and mix with a spatula until just combined and there are no more dry bits (don’t over-stir). 
  4. If using, toss 1 cup of the chips with 1 tablespoon flour (to prevent sinking), then gently fold them into the batter.
  5. Pour the batter into the bread pan. If using, top with the remaining ¼ cup chocolate chips.
  6. Bake 50 to 60 minutes, until a toothpick comes out clean. Allow to cool in the pan until room temperature (allow 2 to 3 hours to cool if topped with chocolate chips, so the chips can solidify). Run a knife around the edges and invert. Slice into pieces and serve. The flavor and texture are even better the next day. Stores for 4 days at room temperature wrapped in foil, 10 days in the refrigerator (bring to room temperature before serving), or freeze in slices for a few months.
  • Category: Bread
  • Method: Baked
  • Cuisine: Baked
  • Diet: Vegetarian

Keywords: Pumpkin bread recipe, pumpkin bread recipes

A Couple Cooks - Recipes worth repeating.

Banana Nut Muffins

Bursting with sweet bananas and chopped pecans or walnuts, these banana nut muffins feature a crunchy sugar topping for a breakfast or afternoon snack you’ll adore. Fall is always a chaotic time. Even once we get settled into a back-to-school routine, there are extracurriculars and school pictures and parent-teacher conferences and holidays. And that’s on …

The post Banana Nut Muffins appeared first on My Baking Addiction.

Bursting with sweet bananas and chopped pecans or walnuts, these banana nut muffins feature a crunchy sugar topping for a breakfast or afternoon snack you’ll adore.

Banana nut muffins arranged on a wire cooling rack.

Fall is always a chaotic time. Even once we get settled into a back-to-school routine, there are extracurriculars and school pictures and parent-teacher conferences and holidays.

And that’s on top of trying to simply enjoy the fall season.

So obviously I look for ways to make breakfasts and afternoon snacks quick and easy. Sometimes that means making a batch of muffins for snacking on throughout the week.

Right now my girl is loving these banana nut muffins. The crunchy sugar topping is everything on these!

(more…)

The post Banana Nut Muffins appeared first on My Baking Addiction.

Apple Bread Recipe

This apple bread recipe is cozy and sweet, with a tender crumb and brown sugar cinnamon swirl. A great baking…

A Couple Cooks – Recipes worth repeating.

This apple bread recipe is cozy and sweet, with a tender crumb and brown sugar cinnamon swirl. A great baking project for apple season!

apple bread recipe

Here’s a cozy, fun quick bread to make any time of the year: try this Apple Bread recipe! It’s got a moist, tender crumb, and is bursting with tangy fruit, warm spices, and a brown sugar cinnamon swirl. It’s a total crowd pleaser! Everyone loves this spiced bread, and it makes the kitchen smell incredible. We couldn’t stop sneaking bites!

Ingredients in this apple bread recipe

This apple bread was inspired by a trip to the apple orchard for picking, but since apples are readily available you can make it any time of the year! The cinnamon and nutmeg are ideal for fall and winter baking, but it’s seasonal any time of the year. The magic ingredient is buttermilk, which makes an incredible fluffy tender crumb. Here are the ingredients you’ll need:

  • Brown sugar
  • Cinnamon and nutmeg
  • Apples
  • All-purpose flour
  • Baking powder
  • Baking soda
  • Kosher salt
  • Granulated sugar
  • Buttermilk
  • Butter
  • Neutral oil
  • Eggs
  • Vanilla extract
Apple bread recipe

Best types of apples for bread

What variety of apple is best for baking into a bread recipe? First off, avoid those bright red delicious apples at the store. The ideal variety for sauteed apples is a firm, crisp tart apple. Crisp tart apples cook well and the tangy tartness accents the sweetness of baked goods. Here are some of the best apples for baking and cooking:

  • Pink Lady
  • Jonathon or Jonagold
  • Granny Smith
  • Fuji

Of course, apple bread will taste great with most types of apples! But if you use a sweeter variety, you won’t get the delightful pop of sweet tart that a crisp tart apple brings.

Apple bread recipe

Secrets to a light and fluffy apple bread

Quick breads can be notoriously dense, dry, or filled with air pockets. But this apple bread recipe has the perfect velvety, soft crumb. Here are a few keys to the texture in this recipe:

  • Use real buttermilk (no substitutes!). Buttermilk is crucial to making a fluffy quick bread with a tender crumb. Don’t be tempted to use even a buttermilk substitute here! It’s got to be the real thing.
  • Use both butter and oil. Butter and oil work uniquely in baked goods. Often we use oil in our quick breads and muffins, but we love the richness in flavor and texture that butter adds.

Tips for baking this apple bread recipe

Apple bread is simple to whip up, but there are a few tricks to getting the best end result. Here’s what to know:

  • Use an aluminum pan (9 x 5 inch). The key to an even bake is in the pan. The best results for a quick bread are with an aluminum pan.
  • For the swirl, insert a butter knife straight down into the dough. Then make a few S shapes across the length of the pan. This swirls the brown sugar cinnamon mixture into the bread, and makes an interesting texture to the top of the bread.
Apple bread recipe

Storage info

How to store it? This apple bread recipe tastes best the day it’s baked, but it holds up well over time!

  • Refrigerator: This bread stores well in the refrigerator for up to 1 week! Let the slices stand at room temperature for a few minutes before eating: it’s not quite as tasty cold.
  • Freeze: Freeze in a sealable container and store up to 3 months.

More apple recipes

This apple bread recipe is one of our top ways to bake with this tasty fruit! Here are a few more apple recipes to try:

This apple bread recipe is…

Vegetarian.

Print
apple bread recipe

Apple Bread Recipe


  • Author: Sonja Overhiser
  • Prep Time: 30 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 30 minutes
  • Yield: 12

Description

This apple bread recipe is cozy and sweet, with a tender crumb and brown sugar cinnamon swirl. A great baking project for apple season!


Ingredients

  • ⅓ cup brown sugar
  • 2 teaspoons ground cinnamon, divided
  • 2 cups sweet tart apples, peeled and diced into 1/4-inch pieces (about 1 pound)
  • 2 cups [280 g] all purpose flour
  • 2 teaspoons baking powder
  • ¼ teaspoon baking soda
  • ¾ teaspoon kosher salt
  • ¼ teaspoon ground nutmeg
  • 1 cup granulated sugar
  • ¾ cup buttermilk*
  • 5 tablespoons melted unsalted butter
  • ⅓ cup neutral oil (grapeseed, canola, or vegetable oil)
  • 2 eggs
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat the oven to 350°F. 
  2. Mix the brown sugar and 1 teaspoon of the cinnamon in a small bowl and reserve it.
  3. Peel and chop the apples into 1/4-inch pieces. Butter a 9 x 5-inch aluminum loaf pan.
  4. In a large bowl, whisk the flour, baking powder, baking soda, salt, nutmeg, and 1 teaspoon of the cinnamon. Make a well in the center.
  5. In a medium bowl, whisk the granulated sugar, buttermilk, melted butter, neutral oil, eggs, and vanilla extract.
  6. Pour the wet ingredients from the batter into the well in the dry ingredients. Mix gently until just combined and there are no longer streaks of flour.
  7. Add the apples and fold them in with a spatula, taking care not to overwork the batter.
  8. Pour half of the batter into the prepared pan. Sprinkle with ½ of the brown sugar mixture. Add the remaining batter on top and sprinkle the remaining brown sugar mixture on top. Insert a butter knife into the batter and draw a few S shapes through the pan to swirl. 
  9. Place the pan in the oven. Bake until golden brown and a toothpick inserted in the center comes out with a few crumbs, rotating the pan halfway through baking, about 55 to 65 minutes. Allow to cool in the pan for 30 minutes. 
  10. Run a knife around the edge and invert the loaf onto a cooling rack. Allow to cool fully to room temperature (about 1 hour) before slicing into pieces. This bread is best the day it’s made, but you can store refrigerated for up to 1 week: make sure to bring to room temperature before enjoying. Alternatively, store frozen for up to 3 months.

Notes

*Buttermilk is the magic ingredient which makes the most consistent texture and rise! Don’t be tempted to leave it out or use a buttermilk substitute. It’s worth it (we promise).

  • Category: Baked good
  • Method: Baked
  • Cuisine: Baked
  • Diet: Vegetarian

Keywords: Apple bread recipe, apple bread

A Couple Cooks - Recipes worth repeating.

Brown Butter Banana Bread

With the nuttiness of brown butter and a sweet streusel topping, this brown butter banana bread makes for a decadent breakfast or afternoon snack. There is never a wrong time for banana bread. Whether it’s a classic banana bread, zucchini banana bread, banana nut bread, or even a big stack of banana pancakes, I love …

The post Brown Butter Banana Bread appeared first on My Baking Addiction.

With the nuttiness of brown butter and a sweet streusel topping, this brown butter banana bread makes for a decadent breakfast or afternoon snack.

Loaf of brown butter banana bread cut into slices.

There is never a wrong time for banana bread. Whether it’s a classic banana bread, zucchini banana bread, banana nut bread, or even a big stack of banana pancakes, I love it all.

And today we’re really leveling up with some nutty brown butter in our favorite banana bread.

(more…)

The post Brown Butter Banana Bread appeared first on My Baking Addiction.

Apple Cider Donut Muffins

Flavored with rich apple cider and filled with diced apples and warm spices, these apple cider donut muffins are a special fall treat. Top them with the apple cider glaze for the perfect sweet finish. One of the best parts of fall is taking a trip to the apple orchard.  I’m all about grabbing a …

The post Apple Cider Donut Muffins appeared first on My Baking Addiction.

Flavored with rich apple cider and filled with diced apples and warm spices, these apple cider donut muffins are a special fall treat. Top them with the apple cider glaze for the perfect sweet finish.

Glazed apple cider donut muffins arranged on a wire rack.

One of the best parts of fall is taking a trip to the apple orchard. 

I’m all about grabbing a few bags of crisp apples, a dozen freshly made apple cider donuts, and a jug of pressed apple cider. 

And as much as I love making a big batch of spiced apple cider to enjoy while watching a movie, I also love taking some of that cider and recreating those orchard-fresh donuts with these apple cider donut muffins.

Halved apple cider donut muffin on a plate, showing the chunks of apple in the muffin.

WHAT ARE DONUT MUFFINS?

Have you ever had a donut muffin before? I know we usually think of those as two separate breakfast treats, but magic happens when we combine them into one.

Imagine all of the deliciousness of a classic cake donut made just as easy as your favorite muffins.

Yes, you can use a donut pan to make baked donuts, but the one downside there is that you have to have a donut pan. 

But when you make donut muffins, you can make them in your standard muffin pan – no special equipment needed!

I love my glazed donut muffins, but this time I decided to channel the flavors of the apple orchard and apple cider donuts and make these apple cider donut muffins.

Two apple cider donut muffins on a plate. The muffin in front is unwrapped.

HOW TO MAKE APPLE CIDER DONUT MUFFINS

These apple cider donut muffins have apple cider in the batter and glaze. When combined with diced apples in the donuts and plenty of warm spices, they are bursting with fall flavor in every bite.

Ingredients you’ll need

To make the donut muffins, you will need:

  • ¼ cup unsalted butter, softened
  • ¼ cup vegetable oil
  • ½ cup granulated sugar
  • ⅓ cup lightly packed light brown sugar
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • 2 ⅔ cups all-purpose flour
  • 1 ½ teaspoons baking powder
  • ¼ teaspoon baking soda
  • 1 ½ teaspoons homemade apple pie spice
  • ¾ teaspoon salt
  • ¾ cup milk
  • ¼ cup apple cider, at room temperature
  • 1 cup diced Honey Crisp apples
Ingredients for apple cider donut muffins arranged on a countertop.

I always love using my homemade apple pie spice. The combination of spices works perfectly in recipes like these apple cider donut muffins, apple hand pies, apple fritter bread, and so much more. 

If you don’t have apple pie spice on hand, feel free to use ground cinnamon instead.

If you want to make these during a time of year when apple cider isn’t available, you can substitute unfiltered apple juice for a very similar flavor.

For the glaze, you will need:

  • 3 tablespoons butter; melted
  • 1 cup confectioners’ sugar; sifted
  • ¼ teaspoon homemade apple pie spice
  • 3 tablespoons apple cider, at room temperature

Again, if necessary, you can substitute ground cinnamon for the apple pie spice and unfiltered apple juice for the apple cider.

Making this recipe

This recipe makes 12 donut muffins, so begin by lining a standard 12-cup muffin tin with paper liners.

To start the batter, cream together the butter, vegetable oil, and sugars until smooth. Add the eggs and vanilla and mix to combine.

In a separate bowl, whisk together the dry ingredients: flour, baking powder, baking soda, apple pie spice, and salt. 

In a measuring cup, combine the milk with the apple cider. 

Add half of the flour mixture to the butter mixture, then add the milk and cider, then end with the rest of the flour mixture. Make sure you combine well after each addition.

Fold in the diced apples, the divide the batter into the prepared muffin cups. The cups will be nearly full. 

Bake for 15-17 minutes. The donut muffins are done when the tops are domed and golden and a toothpick inserted in the center comes out clean.

Let the muffins cool for 15-20 minutes, then whisk together the glaze.

In a bowl, whisk together the glaze ingredients until smooth. Place a piece of parchment paper or a rimmed baking sheet under the cooling rack the muffins are on – this will help catch any glaze that drips off of the muffins.

Dip the muffin tops in the glaze, then set them back on the rack to allow the glaze to harden. If you have enough glaze left, you could even dip them twice for an extra-thick glaze.

Freshly glazed apple cider donut muffins resting on a wire rack.

HELPFUL RESOURCES

Several apple cider donut muffins set on a round wire rack.

STORAGE

Store the apple cider donut muffins in an airtight container at room temperature for up to 3 days. Because of the fresh apple in the muffins, they will get more moist as the days go on, so the glaze may start to soak into the tops of the muffins. 

If you would like to make these donut muffins ahead of time and freeze them, I recommend freezing them before they are glazed. Place them in a zip-top freezer bag and freeze for up to a month. Thaw at room temperature before glazing.

Three apple cider donut muffins arranged on a speckled plate.
Close up image of an unwrapped apple cider donut muffin on a plate.
Print

Apple Cider Donuts

Flavored with rich apple cider and filled with diced apples and warm spices, these apple cider donut muffins are a special fall treat. Top them with the apple cider glaze for the perfect sweet finish.
Course Breakfast
Keyword Apples, Autumn Recipes, brunch, fall, fall recipe, muffins, quick bread
Prep Time 30 minutes
Cook Time 15 minutes
Servings 12
Calories 326kcal

Ingredients

  • ¼ cup unsalted butter softened
  • ¼ cup vegetable oil
  • ½ cup granulated sugar
  • cup lightly packed light brown sugar
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • 2 ⅔ cups all-purpose flour
  • 1 ½ teaspoons baking powder
  • ¼ teaspoon baking soda
  • 1 ½ teaspoons apple pie spice
  • ¾ teaspoon salt
  • ¾ cup milk
  • ¼ cup apple cider at room temperature
  • 1 cup diced Honey Crisp apples

For the Glaze

  • 3 tablespoons butter; melted
  • 1 cup confectioners’ sugar; sifted
  • ¼ teaspoon apple pie spice
  • 3 tablespoons apple cider at room temperature

Instructions

  • Preheat the oven to 425°F. Lightly grease a standard muffin tin, or line with 12 paper muffin cups.
  • In the bowl of a stand mixer fitted with a paddle attachment or in a large mixing bowl with an electric mixer, cream together the butter, vegetable oil, and sugars until smooth. Add the eggs and vanilla, beating to combine.
  • In a medium bowl, combine the flour, baking powder, baking soda, apple pie spice and salt. In a glass measuring cup, combine the milk and apple cider. Stir the flour mixture into the butter mixture alternately with the milk/cider, beginning and ending with the flour and making sure everything is thoroughly combined. Fold in diced apples.
  • Spoon the batter evenly into the prepared pan, filling the cups nearly full.
  • Bake the muffins for 15 to 17 minutes, or until they’re a pale golden brown and a cake tester inserted into the middle of one of the center muffins comes out clean. Remove pan to a cooling rack and allow muffins to cool for about 15-20 minutes.
  • In a medium bowl, prepare the glaze by mixing together the melted butter, confectioners’ sugar, apple pie spice and apple cider. Whisk until smooth.
  • Place a layer of wax or parchment paper under the cooling rack. Dip the muffin crowns into the glaze, place the muffins back onto the cooling rack and allow the glaze to harden.

Notes

Store in an airtight container at room temperature for up to 3 days.

Nutrition

Calories: 326kcal | Carbohydrates: 49g | Protein: 4g | Fat: 13g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 47mg | Sodium: 264mg | Potassium: 96mg | Fiber: 1g | Sugar: 27g | Vitamin A: 277IU | Vitamin C: 1mg | Calcium: 67mg | Iron: 2mg

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Zucchini Muffins

With a moist crumb and a crunchy sugar topping, these zucchini muffins make for a delicious breakfast or afternoon snack. Even zucchini haters will love these muffins! I know that fall is just around the corner, but with this week’s heat wave, I just can’t think about pumpkin just yet. Besides, I’m still trying to …

The post Zucchini Muffins appeared first on My Baking Addiction.

With a moist crumb and a crunchy sugar topping, these zucchini muffins make for a delicious breakfast or afternoon snack. Even zucchini haters will love these muffins!

Pat of butter on a zucchini muffin that has been cut in half on a stoneware plate.

I know that fall is just around the corner, but with this week’s heat wave, I just can’t think about pumpkin just yet.

Besides, I’m still trying to use up the zucchini in my refrigerator.

So today we’re making some perfect zucchini muffins. They are moist and flavorful, with a crunchy sugar top that I can’t get enough of. My neighbors totally felt the same way when I shared some of these babies with them!

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